Vernazza Olive Oil and Polenta Cake

Karen Martini, Serves 8


200g plain flour
1 tablespoon potato flour
50g unsalted butter
200mL fruity Mount Zero Extra Virgin Olive Oil
225g caster sugar
4 extra-large eggs, plus one yolk
1 vanilla bean, split lengthways, seeds scraped
1½ tablespoons fine polenta


Preheat the oven to 170°C fan-forced (190°C conventional). Grease a 22-cm x 12-cm loaf tin with butter and dust with flour.

Sift the plain flour and potato flour into a bowl and set aside.

Add the butter, oil and sugar to the bowl of a stand mixer and cream using the whisk attachment. Add the whole eggs one at a time while mixing, waiting until each is incorporated before adding the next. Add the vanilla seeds and extra egg yolk and mix until incorporated. Fold in the flour mix, followed by the polenta, and mix until incorporated. Pour into the prepared tin and bake for about 45 minutes until golden and a skewer comes out clean.

Set the cake aside to cool before unmoulding and slicing.

Makes 1 x 22-cm loaf

Recipe Ingredients from the Mount Zero Range